聚合草打浆技术的研究

Studies on Beating Techniques of Common Comfrey sympHytum pezegrinum L.

本实验通过调整打浆用水的pH值和采取合理的固液比例,研究有效降低聚合草草浆的粘度和提高有效成分溶解度的具体措施。通过试验,3个固液比之间单位草重的蛋白质溶解率差异极显著(P<0.01),固液比1:8时打浆效果最好;3个pH之间单位草重的蛋白质溶解率差异极显著(P<0.01),pH=3.5时打浆效果最好;固液比和pH值之间有极其显著的交互效果(P<0.01),通过多重比较确定的最优打浆组合是固液比=1:8,pH=3.5。

This experiment studied some concrete measures including decline of viscosity of grass serum of common comfrey and enhance of solubility of effective ingredients based on pH regulation of beating water and adoption of rational solid-liquid ratios during Beating of common comfrey. The result showed that different protein dissolubility per grass weight had more significant difference（P〈0.01）among 3 solid-liquid ratios, solid-liquid ratio had best effects at 1 ： 8; Different protein dissolubility per grass weight also had significant difference（P〈0. 01）among 3 different pH values, and grass beating had the best effect when pH was 3.5;Interaction effects between solid-liquid ratios and pH values reached statistical significance（P〈0. 01）,optimum beating combination was solid-liquid ratio（1 ： 8） and pH（3.5） by multiple comparisons.